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BLACK & WHITE HAZELNUT BONBONS




List of Ingredients



• 1 CUP WHOLE HAZELNUTS ( FILBERTS)
  
• 1 CUP BUTTER, SOFTENED
  
• 1/2 CUP CONFECTIONERS' SUGAR
  
• 1 TEASPOON VANILLA
  
• 2 1/2 CUPS FLOUR
  
• 1/2 TEASPOON SALT
  
• *****************************************************************************
  
• DIPPING SAUCE:
  
• 6 OUNCES GOOD WHITE CHOCOLATE
  
• 2 TEASPOONS CRISCO VEGETABLE SHORTENING
  
• 6 OUNCES BITTER OR SEMI-SWEET CHOCOLATE
  






Instructions



1. PREHEAT OVEN TO 350°. LIGHTLY GREASE 2 BAKING SHEETS OR LINE THEM WITH PARCHMENT PAPER. SET ASIDE.
   
2. SPREAD THE NUTS IN AN UNGREASED BAKING SHEET AND PLACE IN THE OVEN. BAKE FOR 8 TO 10 MINUTES, SHAKING OCCASIONALLY OR UNTIL AROMATIC. REMOVE FROM THE OVEN AND TURN OUT ONTO A TOWEL. RUB OFF THE PAPERY SKINS AND SET THE NUTS ASIDE.
   
3. IN A LARGE MIXER BOWL, CREAM THE BUTTER WITH THE SUGAR AND VANILLA. STIR IN FLOUR AND SALT. MIX UNTIL THE DOUGH IS SMOOTH AND PLIABLE.
   
4. WRAP ABOUT 2 TEASPOONS OF DOUGH AROUND EACH NUT. SHAPE THE COOKIE INTO A PERFECT ROUND, BY ROLLING IN THE PALM OF YOUR HANDS. PLACE ON THE PREPARED BAKING SHEETS 2" APART.
   
5. BAKE FOR 10 TO 12 MINUTES, OR UNTILL LIGHTLY BROWN. REMOVE THE COOKIES TO A WIRE RACK AND COOL.
   
6. DIPPING SAUCE: CHOP THE WHITE CHOCOLATE AND PLACE IN A SMALL HEAT PROOF BOWL WITH 1 TEASPOON OF SHORTENING. SET ASIDE.
   
7. CHOP THE BITTERSWEET CHOCOLATE AND PLACE IN A HEAT PROOF BOWL, WITH THE REMAINING 1 TEASPOON SHORTENING.
   
8. PLACE THE BOWLS ONE AT A TIME OVER A SIMMERING SAUCE PAN UNTIL THE CHOCOLATE IS MELTED, STIRRING OCCASIONALLY.
   
9. DIP THE COOKIES HALF WAY IN ONE OF THE CHOCOLATES. PLACE ON WAXED PAPER UNTIL CHOCOLATE HAS HARDENED.
   
10. DIP THE OTHER HALF OF THE COOKIE IN THE OTHER CHOCOLATE AND PLACE ON WAXED PAPER UNTIL CHOCOLATE HAS HARDENED.
    
11. PLACE THE COOKIES INTO TINY PAPER CUPS. STIR IN AN AIRTIGHT CONTAINER OR TIN IN A COOL PLACE UNTIL READY TO SERVE.
    
12. 48 BONBONS